Pesto Chicken Stuffed Shells Lite (Printable Version)

Tender shells filled with Greek yogurt pesto chicken, baked in zesty marinara for a lighter Italian comfort dish.

# What You'll Need:

→ Pasta

01 - 12 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, finely shredded
03 - 1/2 cup plain Greek yogurt (2% or nonfat)
04 - 1/4 cup prepared basil pesto
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 cup part-skim mozzarella cheese, shredded
07 - 1 large egg
08 - 1 garlic clove, minced
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce and Topping

11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - 2 tablespoons fresh basil, chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, garlic, salt, and pepper. Mix until fully incorporated.
04 - Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
05 - Stuff each cooked shell with approximately 2 tablespoons of the chicken filling and arrange the shells open side up in the baking dish.
06 - Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese.
07 - Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 8-10 minutes until bubbly and lightly golden.
08 - Remove from oven and let stand 5 minutes. Garnish with fresh basil before serving if desired.

# Additional Tips::

01 -
  • It feels indulgent but keeps you light on your feet, thanks to Greek yogurt and lean chicken.
  • The pesto adds a bright, herby punch that makes every bite feel special.
  • You can prep the filling ahead and stuff the shells right before baking.
  • Leftovers reheat beautifully, sometimes tasting even better the next day.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, aim for just al dente.
  • If your filling seems too loose, add an extra tablespoon of Parmesan to tighten it up.
  • Always let the dish rest after baking, it makes serving so much cleaner and the flavors settle beautifully.
03 -
  • Shred your chicken while it's still warm, it pulls apart more easily and blends into the filling without clumping.
  • Check your pesto for nuts if you're serving someone with allergies, some brands sneak in walnuts or pine nuts.
  • A light drizzle of olive oil over the top before the final bake adds a subtle richness and helps the cheese brown beautifully.
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